You'll need

Method

01

Trim the roots of the bean sprouts and rinse in cold water. Discard any stray husks. Blanch sprouts in boiling water for 10-15 seconds and drain in a colander. Refresh immediately in cold water, then drain well.

02

Transfer to a serving bowl and add vinegar, sugar, soy sauce and sesame oil. Toss
lightly before adding the green onions. Season to taste with sea salt, toss again and top with coriander.

Note More often than not, mung bean sprouts are
used in this recipe instead of soya bean sprouts. This salad is
delicious served with chilled tossed noodles.

This is an extremely easy home-style salad using the freshest
bean sprouts you can find. They are blanched briefly before being
mixed with finely shredded green onions, sometimes coriander and
chilli, and tossed with a dressing of white rice vinegar, soy,
sugar and sesame oil.

At A Glance

Serves 4 people

10 min preparation

GTSignature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.